Cream butter, vanilla and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour and baking powder together. Fold into the creamed mixture.
Stir in milk.
Place 18 cupcake cases in a cupcake tin. Spoon mixture evenly into paper cases.
Bake at 190°C (375°F) for 15 minutes or until cakes spring back when lightly touched.
Transfer to wire rack and allow them to cool completely.
While cooling, mix all icing ingredients together (butter, icing sugar, custard powder) and beat together until creamy.
Cut a slice from the top of each cup cake. Cut this in half.
Place a teaspoonful of the icing in each cavity.
Arrange wings on cake.
